Onion Jam

The image is from goodfood..com.au , but it looks exactly like our version

Ingredients

6C                 Red onion, thinly sliced

1T                 Olive oil

                      Salt and pepper to taste

1C                 Red wine

1C                 Balsamic vinegar

3/4C              Brown sugar

1/2C              Water

2ea                Bay leaves

1t                   Mustard seeds

1sprig            Rosemary

Process

Sauté the onions in oil in a large pan over medium heat, until starting to brown and soften (about 20 minutes)

Season with salt and pepper

Stir in the red wine, balsamic vinegar, brown sugar, and water until the sugar dissolves

Tie the bay leaves and mustard seeds in a bag and add to the pan

Bring the mixture to a boil

Reduce the heat to medium low

Simmer, stirring often for 1 hour

Add the rosemary and simmer, stirring often, until the onions are soft and the liquid in the pan is syrupy(about 30 minutes)

Discard the mustard seeds, bay leaves, and rosemary

Cool the jam to room temperature

Transfer to a jar with a tight fitting lid, and store in the refrigerator for up to 2 weeks.

Serve on crackers plain, or with pate, or cream cheese